Bbq Chicken Flatbread Recipe
Make Bbq Chicken Flatbread Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Flatbread & Base
Chicken & Sauce
Cheese & Toppings
Finish & Garnish
Method
Flatbread & Base
- 1
Preheat and prepare flatbreads
Preheat oven to 475°F (245°C). If using a baking stone, place it in the oven while preheating. Brush both sides of each flatbread lightly with olive oil (about 1/2 tbs per flatbread) and sprinkle evenly with salt and black pepper. This prevents sogginess and crisps the crust.
Chicken & Sauce
- 2
Toss chicken with barbecue sauce
In a bowl, combine the shredded rotisserie chicken with 3/4 cup barbecue sauce. Toss gently until the chicken is evenly coated. Reserve a tablespoon of sauce for drizzling after baking if desired.
Assemble & Bake
- 3
Assemble flatbreads
Place the prepared flatbreads on a parchment-lined baking sheet or preheated baking stone. Divide the sauced chicken evenly between the two flatbreads, spreading it to cover most of the surface but leaving a small border (about 1/2 inch). Scatter the shredded mozzarella evenly over the chicken, then sprinkle the smoked gouda. Distribute the thinly sliced red onion and optional pickled jalapeños on top.
- 4
Bake
Bake in the preheated oven for 8–10 minutes, or until the cheese is melted, bubbly, and the flatbread edges are golden and crisp. If you prefer extra browning, broil for an additional 1–2 minutes, watching closely to avoid burning.
Finish & Garnish
- 5
Remove flatbreads from oven and let rest 2 minutes. Drizzle ranch dressing or dot with small spoonfuls of sour cream and sprinkle chopped cilantro evenly over each flatbread. Squeeze a lime wedge over the top if using. Cut each flatbread into 4–6 slices and serve hot.